The simplest form of
the plain, or
one-egg, muffin. To this plain-muffin recipe, however, any kind of
nuts, or some other ingredients may be added to give variety of
flavour. It may be made richer and sweeter and then steamed
baked to be served with a sauce for dessert.
2 cups flour
2 tablespoons sugar
1 teaspoon salt
4 teaspoons baking powder
1 cup milk
2 tablespoons melted butter
- Mix and sift the flour, sugar, salt, and baking powder, and
- Slightly grease
nonstick muffin pan (or
place paper muffin cups in muffin tin) and set aside.
- Preheat owen to hot
(400º F or about 205º C).
- In a separate bowl mix egg and
- Combine dry and moist mixture, then stir in the melted butter.
- Fill prepared
muffin pan about two-thirds full of the mixture and bake in a hot oven
for about 20 minutes.
- Cool on wire rack and serve
warm or cold.
Makes 6 large muffins.
TIP: Any given muffin
recipe in which regular milk is used may be made with sour milk or
yogurt. If you are using sour milk or yogurt, just keep in mind that
you have to use baking
soda instead of baking powder.
|Did You Know?
somewhat odd combination of circumstances in the 1970s and 1980s led to
significant changes in what had been a rather simple, if not prosaic,
food. The decline in home-baking, the health food movement, the rise of
the specialty food shop, and the gourmet coffee trend all contributed
to the creation of a new standard of muffin.
Preservatives in muffin mixes led to the expectation that muffins did
not have to go stale within hours of baking, but the resulting muffins
were not a taste improvement over homemade. On the
other hand, the baked muffin, even if from a mix, seemed almost healthy
compared to the fat-laden alternatives of doughnuts and Danish pastry.
"Healthy" muffin recipes using whole grains and such "natural" things
as yogurt and various vegetables evolved rapidly. But for "healthy"
muffins to have any shelf-life without artificial preservatives, the
sugar and fat content needed to be increased, to the point where the
"muffins" are almost indistinguishable from cupcakes. The rising market
for gourmet snacks to accompany gourmet coffees resulted in fancier
concoctions in greater bulk than the original, modestly sized corn